Spaghetti With Asparagus and Spring Vegetables

Ingredients

	5 medium tomatoes
	1/4 pound small asparagus
	1 medium zucchini
	1/4 pound small white mushrooms
	1 large red and/or green sweet pepper
	5 Tbsp. olive oil
	1 medium onion, thinly sliced
	salt and pepper to taste
	3 Tbsp. chopped parsley
	2 cloves garlic, finely chopped
	500 g or 1 pound spaghetti

Directions

Peel, seed and dice tomatoes. Wash asparagus and cut tips off stalks. Wash and dry zucchini and mushrooms, cut into thin slices. Wash pepper and cut into short thin strips.

Heat oil in a large skillet. Add pepper strips and sauté over medium heat 5–6 minutes. Add onion, zucchini, asparagus tips, and mushrooms. Sauté 4–5 minutes.

Add diced tomatoes and salt and pepper. Cook uncovered over medium heat 10 minutes, stirring frequently. Stir in parsley and garlic. Taste and adjust for seasoning. Cook spaghetti; drain and place in a warm deep dish or bowl. Pour sauce over spaghetti. Serve immediately.

This is an official Fruits & Veggies—More Matters recipe.

Recipe provided by Jeanette Mettler Cappello.

Makes 6 servings.

Nutrient analysis per serving: Calories, 450; fat, 13 g; cholesterol, 0 mg; fibre, 5 g; sodium, 16 mg; percent calories from fat, 27%.